- Rice syrup is a sweetener made from fermented rice starch. It is produced by cooking rice and breaking down its starches into sugars using enzymes. The result is a thick, amber-colored syrup that is less sweet than traditional sugar but has a mild, natural sweetness. Rice syrup is commonly used as a sugar substitute in cooking, baking, and processed foods, and it is often found in products marketed as healthier alternatives to refined sugars
- The escalating demand for rice syrup is primarily fueled by rising health consciousness among consumers, growing preference for organic and non-GMO ingredients, and the widespread shift away from artificial sweeteners and high-fructose corn syrup across global markets
- North America dominated the rice syrup market with a share of 26.5% in 2024, due to strong demand for natural sweeteners, increased health consciousness, and a shift away from high-fructose corn syrup
- Asia-Pacific is expected to be the fastest growing region in the rice syrup market with a share of during the forecast period due to growing health awareness, rapid urbanization, and changing dietary habits across developing countries
- Powder segment dominated the market with a market share of 67.7% in 2024, due to its rising adoption in nutritional supplements, dry mixes, and ready-to-drink powders. Powdered rice syrup is valued for its extended shelf life, portability, and ease of transport, making it a practical choice for health-oriented and convenience food product categories
